Black-Eyed Pea Salad

This Black-Eyed Pea Salad is made in just 10 minutes! A healthy, protein-packed Southern favorite bursting with fresh veggies and a zesty vinaigrette.

This right here is a beauty of a dish. The way it looks is just the start. This is one versatile bowl of beans. Mainly, it is an excellent summer side dish to sandwiches and grilled meats, like the Brown Sugar Chicken. It is also perfect for packing for picnics and potlucks. A couple of spoonfuls, rolled up in a sandwich wrap, make a nice light lunch, and they are really tasty when scooped up with some good potato chips for a party dip. 

Aside from the creaminess of the beans, there is crunch from the onion and red pepper, sweetness from the tomatoes and vinaigrette, and a kick of heat from the jalapeño and hot sauce. Each bite will tell you a different story. I’m up to thirty-seven myself. There’s a whole lot going on in this bowl of beans!

Black-Eyed Pea Salad

By Nicole Prep: 10 minsTotal: 10 mins Servings: 8 An excellent summer dish to accompany sandwiches, grilled meats, and fried chicken!

Ingredients 

For the Salad

• 2 (15 ounce) cans black-eyed peas, drained and rinsed
• 4 plum tomatoes, quartered, seeded, and finely diced
• ½ medium red onion, finely diced
• 1 red bell pepper, seeded and finely diced
• 1 jalapeño pepper, seeded and finely diced
• 2 tablespoons chopped green onions
• 2 tablespoons chopped fresh flat-leaf parsley

For the Dressing

• ¼ cup unseasoned rice wine vinegar
• 3 tablespoons safflower oil, or other neutral oil
• ½ teaspoon granulated sugar
• Tabasco to taste, optional
• kosher salt and freshly ground black pepper to taste

Instructions 

1. In a large bowl, combine the black-eyed peas, tomatoes, onions, peppers, green onions, and parsley. In a separate bowl, whisk together the vinegar, oil, and sugar. Pour the dressing over the black-eyed pea mixture and toss until combined. Season to taste with Tabasco, salt, and pepper. Allow the salad to marinate for several hours in the refrigerator before serving. Enjoy!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 124kcal, Carbohydrates: 14g, Protein: 5g, Fat: 6g, Saturated Fat: 0.5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Sodium: 6mg, Potassium: 277mg, Fiber: 4g, Sugar: 4g, Vitamin A: 850IU, Vitamin C: 28mg, Calcium: 22mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Source: Adapted from foodnetwork.com